Dairy product and processes

A pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by weight protein, the protein comprising at least about 65% by weight casein, and a mineral content comprising

• a) less than about 2840 mg calcium per 100 g casein, and
• b) less than about 145 mg magnesium per 100 g casein,
• c) less than about 16.5 μg manganese per 100 g casein,
• d) less than about 13 mg zinc per 100 g casein,
• e) less than about 4.5 g sodium per 100 g casein,
• f) less than about 0.2 g potassium per 100 g casein, and
• g) less than about 4 g phosphate per 100 g casein.

A process for making a pasta filata cheese comprising

• a) providing a source of milk protein comprising
• i) at least 65 to 99% casein, and
• ii) a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and
• iii) a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and
• iv) a total cation content of about 150 to about 300 mMol total cations/100 g casein, and
• v) a pH of from about 4.9 to about 6,
• b) contacting the source of milk protein with a coagulating agent at a temperature of 8-50° C. to produce a milk curd,
• c) mixing at least one lipid ingredient and the curd to produce a mixture,
• d) heating and mechanically working the mixture at a temperature of from about 65 to about 90° C. to produce a heated cheese mass, and
• e) processing the heated cheese mass to form a pasta filata cheese product.

A process for making a pasta filata cheese comprising

• a) providing a source of milk protein comprising
• i) at least 65 to 99% by weight casein, and
• ii) a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and
• iii) a pH of from about 4.9 to about 6,
• b) contacting the source of milk protein with a coagulating agent at a temperature of 8 to 50° C. to produce a milk curd,
• c) mixing at least one lipid ingredient and the curd to produce a mixture and adjusting the monovalent cation content to obtain
• i) a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and
• ii) a total cation content of about 150 to about 300 mMol total cations/100 g casein, and
• d) heating and mechanically working the mixture at a temperature from about 65 to about 90° C. to produce a heated cheese mass, and
• e) processing the heated cheese mass to form a pasta filata cheese product.